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Ask Lidia!
  Post your questions on the “Ask Lidia” posting on Lidia’s facebook page and check back on Monday 5/9 at 4:00pm for the answers!  Answers From the April 27 “Ask Lidia” Post Ann-Hi Lidia...
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Ask Lidia!
Lidia answers your questions here! May 17, 2011 Holly- How can I make my tomato sauce not taste metallic? I have a friend in Reggio Calabria and he says “basil” will help with this. Do you have any...
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Lidia Answers the New York Post’s Joanna Prisco, 6/27
The food pyramid is out and MyPlate is in–check out this New York Post article to see Lidia’s suggestion for a tasty meal that’s balanced according to the new USDA guidelines.
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Lidia answers your Twitter questions on Late Night with Jimmy Fallon
Check out the link here!
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Ask Lidia’s KC, 7/5
I was in the KC restaurant just before Memorial Day and had an incredible desert: Nutella Budino. I asked if it was in any of the cookbooks, and they said the pastry chef, Danica Pollard, had created...
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Olive Oil 101
Olive oil is a basic element in Lidia’s cooking, as it is in the cuisine of much of the Mediterranean Basin. But what’s “good” olive oil? Here are a few tips to help you when you’re cooking and...
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How to Prepare Salt Cod
With the holidays underway, I’m beginning to think about trying new recipes. While I’ve been cooking salt cod dishes for many years, they tend to be a little more involved than other fish recipes....
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Heating extra virgin olive oil
I’ve said before that extra virgin olive oil—the really wonderful, flavorful, murky stuff—shouldn’t be heated. I’m happy to change my stance on the subject in light of a surprising amount of evidence...
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